I am looking forward to trying this recipe! I’ve been a baker (by hobby, not profession) for years but have recently gone vegan. Needless to say, I now need to revamp my trusted recipes and add many new ones as well!

I would like to bake this with maple syrup, rather than refined sugar. I did a little research on substituting maple syrup and it seems as though it can be substituted cup for cup, but I will also need to reduce the liquid in the recipe (in this case, the soy milk) by 3 Tablespoons per each cup of syrup used.

[…] at it with the banana, I put in all the stuff I enjoy in banana bread. These tasted exactly like my favorite banana bread recipe. The recipe for pancakes is on the back of the box, but since I made some changes, I’ll post […]

Best. Banana bread. Ever. Seriously– even my super picky cat goes crazy for this! I make this fairly often, as we can never finish a bunch of bananas in our home (read: my bf says he’ll eat them and never does!). I actually just use plain unsweetened soy milk (bc that’s what I tend buy) and then add just a tiny bit more vanilla extract (like 1.5 tsp). I’ve had good luck turning these into muffins by reducing the baking time to about 30 minutes. Also great with some roughly chopped pecans or chocolate chips. Or hot with a scoop of chocolate pb ice cream… mmm…

I followed this recipe in making banana bread for the first time. I substituted brown rice syrup for the white sugar, used equal parts all-purpose flour and whole wheat pastry flour and added 1/2 cup walnuts… the result? The best banana bread my friends and family have ever had! This bread has lots of nice, subtle flavor and is *very* moist.

Many thanks to PPK as well as Veganomicon for opening the door for me to awesome vegan baking! <3

I can not wait to try this recipe today! I do all the cooking in our house. My sister just moved in and I have been searching for recipes that are vegan friendly that all the family can enjoy. She’s vegan…we, however are not. Can’t wait! Sounds delish!

My non-vegan roommate just devoured ALL of this; I managed to eat one slice and thought it was amazing. I pureed the overripe bananas in the food processor and was rewarded with a very smooth and delicious bread.

@ Allison: YES IT’S JUST YOU! 🙂 Did you undercook it? I’ve cooked this recipe several dozen times and the only time it came out like that it was because I undercooked it.

I just wanted to suggest replacing the margarine with apple sauce – I like how it comes out much better, though I do miss that hint of buttery flavor. Going half apple sauce/half earth balance yielded a good result but I do not always have both in the fridge when I make my B-bread – or smoothie bread as we call it around here, since I’m prone to tossing in other random berries, mangos, etc. into the mix!

i just made this and it was fantastic. i actually hate banana in most anything but needed to make a banana bread for my food allergy kiddo to trial banana in. He loved it and so far no bad reaction to banana!

I’ve made this recipe many times. It’s great. Now I have a lot of sweet potato in the fridge that I have to use up. I think I’ll try it using sweet potato, although I do see the pumpkin bread recipe. Decisions, decisions. WIll try it with pecans and see if that’s better than walnuts.

WoW!!! Awesome!! I made a double batch and added about a cup of chopped walnuts. I made one banana bread loaf, and to the other half of the batter I added chocolate chips and poured them into muffin tins. Crazy good, make this recipe!!! 😀

I subbed almond milk for soy and whole wheat pastry flour for white, used Earth Balance for the margarine and added a little more than 1 tbsp. of peanut butter to the batter. SO DELICIOUS! I think I’ll try it with some chocolate chips next time as a few others have suggested. Thanks, Isa, for another amazing recipe!

I make this with raisins, cranberries, almonds, and applesauce half-substituted for the margarine, and it’s amazing. Works great in a bread maker, just put everything except the add-ins in and add them at the beep.

I’ve just made my first vegan baked cakes (muffins) and I find the dough is heavy and thick and moist and I love it. I cannot wait for my bananas to go over ripe so I can try this recipe! I have soy spread – not margarine – will this work?

ok. my bad. i made this again and it was great. i think i messed up the baking soda amount last time. anyway, i used 1/4 cup applesauce and 1/4 cup earth balance and 1 cup whole wheat and 1 cup unbleached white flour. kids and husband loved it. thanks!

[…] Thanks to Isa for her amazing vegan cookbooks and great site Post Punk Kitchen at theppk.com. I will not repost her material here, but I will advise you to go get the recipe and make it. This one takes some baking savvy. You do have to hand mix your ingredients and mash your own bananas. I will say that I am not a master baker and I didn’t screw this one up. So, you can do it! http://www.theppk.com/2007/10/banana-bread/ […]

Ummm….I feel like this is breaking news!!!! I made my first successful banana bread thanks to this recipe! Best part you ask?!?! It’s vegan! Heck yes baby! This is my new “go-to” recipe for banana bread and I can’t wait to share it with my husband – he will be so stoked!

I live in Japan where vegan margarine and applesauce are hard, if not impossible to come by. (And nonstick spray which makes me shed a little tear every time it shows up in appetite for reduction and other vegan low-fat recipes–a lot!) So with neither EB nor applesauce, would straight veg. oil do the trick or turn out funky? I also have to cook by watts not degrees and I’m not too good at it, so I’d also like to know if the oil would alter cooking time?

Oh. My. Goodness! Isa, you are ridiculous! You are a vegan cooking goddess! I just made these and almost burnt my face off eating straight out of the oven! I made a few healthier substitutions, so here goes…1/2 C organic cane sugar and 1/2 C brown rice syrup, 1/4 c coconut oil and 1/4c apple sauce, used all whole wheat pastry flour and added 1/2 C chopped walnuts. Made 12 muffins and baked 30 min. Divine!!!

I just made a gluten free version of this ^^ Subbed Doves Farm self raising gluten free (don’t think the US has that specific brand, but it’s just generic gluten free flour), minused the baking soda and added a tiny bit of cocoa cause I fancied it! Added a little extra soy milk too as gluten free flour seems to drink it up like crazy! So utterly delicious! Thankyou!

Didn’t have enough bananas, so I added just one very ripe banana and a cup of diced apples. (I also forgot to add the acv…stupid mistake on my part, because the buttermilk is sooo good!) But regardless, they turned out great. I also took someone’s advice on here and put them in a muffin tin and baked for only 30 minutes instead of an hour. Amazing!

This recipe was delicious!!! When making it, I doubled the margarine by accident, so I doubled the batch and made banana bread with one half and yummy oatmeal raisin cookies with the other half. Here is the recipe for my vegan oatmeal raisin cookies!

This was INCREDIBLE. Just made muffins using a container of applesauce instead of the third banana as I was short one. After 30 minutes of cooking time they were perfect. I also added about a half cup chopped walnuts. Incouldnt imagine adding chocolate chips, as the recipe ready comes out pretty sweet, but maybe if you’re a sweet tooth 🙂 all in all, a terrific recipe I will definitely try again!!

[…] to bake then I try out some really good recipes from the web. This time around I chose the recipe from here. (She is the author of “Vegan Cupcakes Take Over the World” and “Vegan with Vengeance” and […]

Wonderful! I’ve made this recipe as-is several times, though this time I substituted the allspice for dried ginger and nutmeg. I used coconut milk and about half a cup of pecans, too. Simply fabulous. This is the best banana bread I’ve eaten. My cat loves it, too! This recipe is wonderful as-is, but it is also a great basic recipe from which to experiment. Next time I’d like to try using shredded coconut, pineapple juice instead of soy milk, and maraschino cherries for a pineapple upside-down banana bread! Mmmmm!!

I would like to make this for a friend that is diabetic. I’ve read lots of comments about using sugar substitutes but I’m not sure if any of these will make this more diabetic friendly. Any suggestions? Thanks!

This was awesome! I added diced organic apricots and it was a hit. I have a big sweet tooth while my husband does not, and yet we both loved it. This will be added to the recipe book to enjoy from now on. Thanks!!

I put it in the oven and then read over the ingredient list and saw that I missed the vinegar!!!
So I took the batter back out and added about a tsp of white vinegar….. it’s in the oven right now.
I hope it turns out alright. *sigh* now I’ll spend most of my hour watching the oven.

Great recipe! I didn’t have margarine so I used a canola/olive oil blend instead, and I didn’t have cinnamon and used nutmeg instead… AND I didn’t have soy milk so I used almond milk… and I used half honey and half brown sugar.

OH and I used Kamut flour (very good for you) and added some flax seeds.

I have some in the oven right now, I add apples and raisins because someone gave me two huge bags of apples so I am putting them in everything, but it doesn’t need it. This is the third time I have made it in about a week because everyone eats it that fast. My boyfriend said it is the best banana bread he has ever had. amazing…

This was much better than I had anticipated. I thought it would be pasty and flat but the flavor and texture were almost exactly like the non-vegan banana bread I used to make. I say almost only because it turned out quite dry, but I did overbake it, so I’m hoping that was the problem. I might try the 1/2 canola, 1/2 applesauce version next time. My kids couldn’t get enough of this.

I just took my batch out of the oven and my Apt. smells soooooo good! I substituted the 1/2 cup brown sugar for 3/4 cups of brown rice syrup, 1/2 cup of white sugar with 1/2 cup organic evaporated cane sugar, and i topped the loaf off with sunflower seeds and cinnamon and sugar for a little crunch 😀 I also baked the loaf for 45 minutes then turned the oven off and let the bread sit in the oven for another 15 minutes. I have yet to slice into it but I CANNOT wait!!!

I made this about 9 or 10 times and every time I make it neighbors & friends always ask fora big slice or 2 lol! I always use coconut oil instead of margarine and I use demerera or turbinadosugar instead of brown and white sugar and sometimes I puree an extra banana in there. It aways turns out great…The kids beg for it constantly and get excited when they know I am getting ready to bake it so this is definitely a keeper. ps- I sometimes add about tbs. of hazel liquor and it changes the taste but in such a heavenly way!

Am I crazy or is there supposed to be another cup of Soymilk/liquid in here? I added it the 5 times I’ve made it because it just seemed too dry. I thought banana bread batter was supposed to be pourable. I also used agave for the sugar and added a 1/2 cup of cocoa powder. Why have Banana Bread when you can have Chocolate Banana Bread? : )

Awesome. Works every time. I substituted 1/4 cup of cocoa for flour and made it chocolate. Add about a cup of chocolate chips and walnuts. Serve from fridge. Fantastic. Everyone loves it and can’t believe its vegan.

This is fantastic! Much better than any non vegan banana bread recipe I’ve tried. The only suggestion I have is turn the bread 1/2 way through cooking and also watch the time. I had to take it out at 55 minutes.

margarine! goin’ out of style… even earth balance is not necessarily more healthy than organic butter – butter is a whole food, not made in a factory – think it over – and check out westin price’s work or sally fallon…

I used gluten-free flour (Bob’s Red Mill) and it seemed to work well! I had never used gluten-free flour before, so it was an experiment, but I was pleasantly surprised. The texture is different— but okay! I love trying new things.

Made some adjustments and made this in my cakepop maker. Came out yummy!!! I used applesauce instead of margarine, rice milk instead of soy, and omitted allspice cause I didn’t have. Used a small ice cream scooper to fill each well and done in 7 mins. My oldest is requesting some for snack at school tomorrow. This made over 4 dozen and they were gone, except for 4 I put away for snack tomorrow.

This tastes divine with unrefined whole kernel coconut oil subbed for margarine/Earth Balance. I like it with walnuts too. I always throw our neglected bananas in the freezer and make this bread periodically from them… and often give it to neighbors. We’ve made new friends over this recipe!

I have this bread in the oven now! I am so excited to try it. After reading the posts, I am going to try using applesauce and flax meal next time. Recently, I went vegan and am in hopes that the family will follow. Baking is a passion; we made vegan chocolate chip cookies for Santa and they were a hit. I know this B-bread will be a hit, too. Thank you, Isa; keep posting delicious recipes!

Amazing!!! I just tried a butt-piece warm out of the oven & I don’t know how many times I said, “Mmmh, mmmmh, mmmmmh!” The crust is perfectly crunchy & the pecans & dried cranberries I added to it make my mouth water just THINKING about it! After being disappointed repeatedly elsewhere with banana bread recipes, I say THANK YOU for the inspiration you gave me to make mine! *Also thank you to everyone else for the variation ideas! I have a whole page written out for different varieties to try with this amazing base recipe!*

I have made this recipe so many times and every time I make it it comes out perfect. It doesn’t matter if I substitute flours, sugars, add chocolate chips…It is hands down my FAVORITE recipe! Thank you Isa!

[…] What to do with leftover bananas? Bread, of course. I dug through a bunch of recipes and settled on this one, mostly because everything else PPK does is fantastic. It is good banana bread, but I’m not a huge fan of the cinnamon in it. Cinnamon is meant for cinnamon rolls, not banana bread. Anyway, recipe is here. […]

KILLER recipe. My best friend wanted to make a vegan banana bread for her beau, and we embarked on a mission. Our first recipe was from another blog, and it was a huge recipe FAIL. It was dry, it didn’t disperse and rise properly, and was flavor-robbed. THIS RECIPE KICKED that one’s ***!!! We added 1/2 cup of toasted walnuts. Ours was done at around one am, which was not minded when we tasted our success. It was SOOO delicious, we can’t wait to make more!!

[…] and I did salivate over the awesome recipe for vegan banana bread from the awesome folks over at Post Punk Kitchen. Then I was looking at the Joe Beef cookbook my husband got (yes, funny, I know — a […]

None of my quickbreads seem to rise past 2 inches. I bought new baking soda and powder today, thinking that might be the issue, but it didn’t make a difference. Is this bread supposed to be 2 inches high or is everything broken forever?

I didn’t have brown sugar on hand so I used another 1/2 cup of regular white sugar and added about 3 tbsp of maple syrup. I also substituted the margarine for 1/2 cup of coconut spread. Turned out very well! If I add chocolate chips to the batter does that change the baking time? And how much should I add?

I have been searching for a good vegan banana bread recipe for my son, who has a large number of food allergies. This was my 4th recipe attempt and he proclaimed this recipe to be ‘the one’. We used soya and a basic non-brand dairy free spread and made them into mini muffins.

Amazingly delicious! It comes out moist and scrumptious. I don’t add the allspice or the cinnamon, but I add coconut, applesauce and carob chips to the mix. Instead of the sugars I sub maple syrup and coconut sugar fo a more caramel taste. Thanks for pos ting!

[…] little obstacle and sought a way to satisfy my craving without dairy. I found an incredibly simple recipe on one of my favorite vegan blogs, Post Punk Kitchen – And more importantly, I had all of the […]

[…] hit the baking stride, now, thanks in part to Isa Chandra’s delicious recipe here: http://www.theppk.com/2007/10/banana-bread/. I made a few adjustments, the first being making muffins instead of a loaf as they go quicker and […]

Too much Liquids I would say. Add a little more flour to the mix and then blend. Keep the half cup margarine, 1/4 apple sauce should bee fine, try cutting out the grapeseed oil if you are adding water to the sugar.

I used this recipe for muffins the other day, using your suggestion to use half oil, half applesauce (didn’t have any “butter” in the house). The muffins. were. delicious. Most definitely going to be my go-to recipe for banana bread now.

This is SERIOUSLY the most awesome banana bread I’ve ever had in my 31yrs of life!! The flavor is right on and so is the texture! This recipe will make awesome cupcakes with frosting! I’m lacto vegetarian so I used milk and butter because I already has them on hand. Nonetheless they were delicious!! Some people mentioned swaping out sugars but this bread is not teeth hurting sweet, its perfect! I also used white whole wheat flour and really super ripe bananas! I was a little worried when the batter was super thick but I had a feeling it would be ok. IsaChandra, I hope you continue to bake and turn out recipes because you have a serious gift! Thank you so much for posting recipes and sharing your talent with us less gifted bakers!

My husband cannot stop eating this! I made it a little healthier too for my vegan friend who is on the Engine 2 Diet right now. So I did applesauce instead of margarine and honey/maple syrup for sugars! 🙂

I made this last night when I noticed 3 bananas on my counter about to go bad. I added a cup of chopped walnuts and I am sure doing so extended the baking time but it was sooooooooo worth it!!! With a 16 month old who has a banana addiction, it’s a given that I do get a couple overripe bananas on a semi-weekly basis so I’ll be visiting this recipe often 😉

What kind of flour does this use? Can I use plain whole wheat flour? Or do I have to use whole wheat PASTRY flour? Or all-purpose? Or a mixture of the two? What about oat flour? I’m trying to avoid using bleached flour that has little to no nutritional value. And can I use almond milk instead? What about Sugar In The Raw? That sugar naturally contains some molasses so would that count as BROWN sugar or WHITE? Will unsweetened applesauce substitute the margarine well? Sorry i’m filled with questions. I’m really big on details and making things healthy.

[…] actually had five overripe bananas so I doubled everything when I made my batch. The original recipe calls for half brown sugar and half white sugar, but I did it all with white sugar. I didn’t have […]

This bread is so yummy, you won’t eat it, you’ll devour it. Btw, I’ve already made this twice in two weeks! For those who don’t like to use margarine feel free to use coconut oil, it works perfectly. For today’s loaf I added some chopped walnuts, unsweetened shredded coconut and chocolate chips, simply to die for! Thank you for your delicious and inspiring vegan recipes!

I’m excited to try making this bread! I’m happy to see there’s a substitute for the margarine, but I’m a little confused. When Isa says “1/2 oil, 1/2 applesauce” does that mean 1/2 cup of each, or does it mean to split the 1/2 cup margarine into 1/4 cup oil, 1/4 cup applesauce? Thanks!

Udai if you want it fluffier, when you cream the sugars and margarine (or oil) you cxan try mixing it both faster and longer than you have been.. and I’m not sure about the soy milk and vinegar but make sure you mix it and let it sit for a few moments before adding it to the recipe. hope that helps.

I always think I can freeze banana’s and use them for this recipe. That never works. You’d think I’d stop trying after a few fails (won’t bake all the way through). I eat it anyway. I love this recipe. I even had a non vegan friend comment about this cool website with this great banana bread recipe…yep, it was this one.

I was checking this post for calorie content (tis the season) and was kind of shocked when I saw 248 posted per 12 servings posted. I added in what I used into a counter and got 190 per 12 so beware of those calorie counters. The margerine I use is smart balance light with flaxseed, maybe the ‘light’ actually means something.

This was fantastic. Since I didn’t have brown sugar on hand I substituted cane sugar. This held together well and was very flavorful. It was also nice that I could let the kids mix it as long as they wanted without worry of over stirring it like a non-vegan recipe would.

I really, really want to make this tonight, but only have TWO very (very) ripe bananas. (If I wait for a third to be very ripe, the first two will be inedible. I clearly am off in the synchronicity of my banana rotation). Can I use extra apple sauce instead? Anyone have advice re:how much? And will I need to reduce other liquids? (Help — bananas continuing to ripen as we speak!)

I just made this yesterday night, and this morning, it was all gone! Delicious! At one point the batter looked a bit curdled (after adding the milk/vinegar) but I kept going and it tasted lovely. Thank you for this awesome recipe!

Fantastic recipe! I subbed 1 cup of turbinado sugar for the white and brown sugars, and I subbed 1 cup whole wheat flour and 1 cup whole wheat pastry flour for the white flour. Still totally amazing! This will be my go-to banana bread recipe until, basically, the end of time. I have never met an Isa Chandra recipe I didn’t like.

[…] use the same ingredients and repurposing foods that are about to go bad (use overripe bananas in banana bread or freeze them for smoothies). And he gives a shout-out to dumpster-diving “freegans” who […]

I have RA (Rheumatoid Arthritis), and it is the reason I initially went Vegan (i feel better). I love banana bread, muffins, pancakes, but all that fork-mashing hurts my hands. I recently broke down and bought a potato ricer, and found it works perfectly for mashing bananas, and it is fast. I think even fully functional humans would be impressed with the results.

Just made these with only 1/2 cup of coconut sugar (from Trader Joe’s), chocolate chips and walnuts and they were plenty sweet. Not sure if coconut sugar is sweeter than regular, but they were delicious! Also made them in muffin cups and they cooked in just under 25 minutes.

Just baked this and had a slice while it was still warm from the oven, absolutely devine! One thing, I didn’t have any apple cider vinegar so I put a tsp of applesauce in. I know, completely unrelated flavors but they both have apple in the name and my little one just had a bowl of applesauce so it was already out and… Ya, so, still delicious. Thank you Isa!!

Second time to make this. So good. Thanks for the recipe. I like things a bit more spiced–so I used 1.5 tsp cinnamon and 1/2 tsp allspice this time. Also I subbed in coconut oil for the margarine. I used unsweetened plain almond milk and regular white vinegar. This recipe stands up to many adaptations. Thanks again!

This recipe is perfect. As a child, we didn’t get very many sweet treats, but my mom did make banana bread. There was some time after going vegan I wasn’t sure I’d ever really get to enjoy “real” plain good banana bread again, and her recipe when I tried to veganize it with direct substitutions just wasn’t the same (obviously… derp). Granted not having banana bread identical or as good as the banana bread from one’s childhood is obviously not that big a deal, compared to the reasons one goes vegan, but still it is really really nice to find a recipe like this. Print this one out, put it in the binder, this is my banana bread recipe from now until the end of time. And will be made for and passed down to my little ones someday. I just hope you know how much your recipes mean sometimes to people. It’s much more than just banana bread. p.s. we also got pumpkin bread and I have yet to find a good plain pumpkin bread in the vegan world. I’m not sure I’d really make it too often since your chocolate pumpkin loaf is one of my favorite dessert recipes of all time hands down (I promise I’m not blowin smoke here, I know I’m starting to sound like a real kiss***), but it’d be nice to find a good substitute for that little corner of my childhood as well. All the best! And thank you!

This bread is SO FREAKING GOOD. We made it with the applesauce/canola oil combo Isa suggests in the comments below (in place of the marg) and added just under a cup of frozen blueberries at the end. My 7-year-old said if there was a fire in our house and she only had time to save one thing, it would be this recipe. I told her it was online, so not to worry 🙂

So moist and delicious. I made some changes though. Although I love love love Isa’s recipes, I always find her baked goods to be overly sweet. So i did 1/2 C sugar instead of a whole cup. I didn’t have brown sugar so I did 1/2 c white and then 1T molasses. I left out the vanilla because I didn’t have it. I added a few tablespoons of flaxseed meal. And then I used coconut oil instead of margarine. I made this into muffins and baked for 20 minutes. They were perfect. Half I topped with pepitas and the other half I topped with chocolate chips. Both were awesome. I will definitely make this every time my bananas go bad.

This is in the oven right now, and my daughter is licking the spoon (definitely an advantage to not using eggs). I admit that I tried the batter too and it’s absolutely delicious. I can’t wait to try the bread.

[…] Banana Bread As a disclaimer, I can’t eat bananas. Usually TKA is the big banana eater in our house. Last week he was under the weather and wasn’t eating much so we ended up with a few black bananas. I mashed them up into this recipe. From how quickly Husband and TKA devoured it, I can only assume that should we find ourselves with more black bananas, I should use them to recreate this bread! I really want to try it again omitting the sugar and using a substitute instead! […]

Hi,
Okay, update for having forgotten to mix the apple cider with the almond milk. It turned out great. Loaf still rised and flavor is delish! I couldn’t help but wonder how much better it might have been with the cider but my husband proclaimed this banana bread just might be the best all around banana bread he’s ever tried! He said it in front of his mother who usually makes his favorite banana bread. SCORE! Haha! Our 19 month old son has a strong alergy to soy and eggs, so Grandmas banana bread is a no, no 🙁 along with most other baked goods we have to avoid…until now.
My son breaks out in tiny hives from soy and eggs (sucks).
I made the chai sugar cookies last week and they we’re a huge hit. I haven’t gone out to get soy free choco chips yet but I will be hunting those down soon so I can make some other treats from theis rad recipe collection site. Thank You!

[…] cooking something not super healthy is much more enticing than cooking something healthy. I used this recipe. There are about 15 pieces, give or take, in the recipe, so it averages out to be around 5 points a […]

[…] cooking something not super healthy is much more enticing than cooking something healthy. I used this recipe. There are about 15 pieces, give or take, in the recipe, so it averages out to be around 5 points a […]

Sorry this lis the only way I could find to reply to your recipe for Banana Bread that was published in the “Food: Too Good to Waste,” put out by the City and County of Honolulu, Mayor, Kirk Caldwell. I tried the recipe and the batter was so hard it seems like an ingredient was missing. Can you let me know if something is missing. It’s similar to the above recipe except it did not have vanilla and brown sugar, or margarine (it called for 1/4 cup of oil). and nutmeg instead of allspice.

Sorry this is the only way I could find to reply to your recipe for Banana Bread that was published in the “Food: Too Good to Waste,” put out by the City and County of Honolulu, Mayor, Kirk Caldwell. I tried the recipe and the batter was so hard it seems like an ingredient was missing. Can you let me know if something is missing. It’s similar to the above recipe except it did not have vanilla and brown sugar, or margarine (it called for 1/4 cup of oil). and nutmeg instead of allspice.

[…] of desiccated coconut and few fresh dates hanging around so I adapted the Post Punk Kitchen’s Banana Bread recipe to include all my leftovers! As the evenings draw in and there is a real autumnal feel in […]

[…] made was tasty and serene! haha. The gals found the recipe on The Post Punk Kitchen website – click here to go to original recipe. Ours was adapted from this and I’ll let you know which bits as we […]

just a reminder that processed sugar (brown and white) is usually filtered with bone char and that the major brands of baking soda are tested on animals. please use vegan sweeteners and baking soda not tested on animals.

I made this as described and added walnuts and it was terrific. I also oiled the pan with coconut oil, which I definitely don’t regret. It is wonderful and came together surprisingly quickly. Thank you for your recipes.

I used sourdough starter in places of the milk and vinegar (used a little extra… maybe 1/3-1/2 C.) Also used 1/2 c. ccnut oil. Turned out great! Next time I might let the dough sit for a little bit for the sourdough to interact with the ingredients a little more. My go to banana bread recipe. Thanks!

This banana bread is so delicious. I make it all of the time (I’m eating some right now!) and it’s always a huge hit. I actually use 4 bananas when I make mine and it always turns out awesome and super banana-y. I also add mini chocolate chips for an extra treat. This recipe is a winner for sure!

Perfect vegan banana bread recipe! I’ve made it a bunch of times, and I usually add some flax and some chocolate chips or unsweetened shredded coconut. About 1/3-1/2 c of coconut adds to the flavor without overpowering it 🙂

I’ve commented before on how much I love this recipe, but I wanted to add a tip I got from a non-vegan recipe way back in the day and still use. Once batter is in loaf pan, sprinkle on walnuts if desired (but this is not necessary), then liberally sprinkle on ~couple tbsp of granulated sugar. It forms this beautiful crust on top when it bakes that complements the ooey gooeyness perfectly. And with the walnuts underneath, they almost seem candied.

[…] a ripe pear, a handful of desiccated coconut and few fresh dates hanging around so I adapted the Post Punk Kitchen’s Banana Bread recipe to include all my leftovers! As the evenings draw in and there is a real autumnal feel in […]

I love all your recipes, can’t wait to try this one! My kids have food allergies to milk, eggs and nuts so we have enjoyed your safe recipes in our kitchen. What would be the amount to use for a different fruit? I would like to make it with cranberries… Thanks!

[…] series, I thought it would be fantastic to share a more luxurious banana bread. I adapted this recipe from Post Punk Kitchen that has been my go-to recipe for a long time. The Cooking Light version uses […]

HIGHLY RECOMMEND! I made this recipe last week and was stunned at how great it was. I’ve been vegan-baking-challenged since I gave up dairy and have had many disappointing flops. This recipe produced perfect banana bread. Lovely flavor and texture, moist but not wet (like some of my other recent vegan baking attempts). Some minor departures from the recipe were:
—Doubled the recipe
—Only had 5 bananas but they were on the large side so I think that was just about right
—Baked muffins instead of a loaf and the tops turned out nice and crunchy/chewy
—Added some walnuts and raisins
—Used 1 C whole wheat pastry flour as I was running low on the all purpose
—didn’t have any allspice but it was still yummy without

I feel like, if I can bake this so successfully especially given my recent vegan baking flops, then this is a pretty fool proof recipe that I highly recommend. The flavor and texture really were terrific and the house smells heavenly while these are baking too.

I have made this bread numerous times over the past year. My hubby buys bananas so they will ripen and then I can make this delicious bread. I have had many compliments. Also, make it not substituting anything. It is also the easiest to assemble. I back mine in 3 small aluminum pans. Thanks Isa.